Negroni Cocktail
This bitter, Italian classic cocktail mixes equal parts gin, Campari, and sweet vermouth. This version of the Negroni Cocktail recipe comes to us from a bartender of Tailor restaurant in New York City.
I’ve been fan of this classic Italian cocktail for years, in part because I think they are simply gorgeous. The colorful orange peel contrasts with the striking red Campari. I love Negroni cocktails because they are refreshing and not very sweet. This is accomplished by the bitter Campari and gin balancing with the sweet vermouth. Which makes them the perfect cocktail for a cool aperetif, or sipping slowly long into warm summer evenings.
Despite many bars substituting gin for aged Jamaican rum, small batch bourbon or reposado tequila, gin should always remain the base-spirit for a Negroni. Don’t go overly fancy with your gin selection either. Any dry gin with a good juniper and citrus presence and a floral character will work.
Some bartenders rub the skin of the orange peel over the rim of the glass. We don’t recommend this procedure as the orange peel retains some heavier and bitterer oils. Rubbing the orange skin over the glass rim will just be overkill, throwing out the balance of the drink.
The Negroni Cocktail recipe is also quick and easy to memorize, with equal parts of its three main ingredients. Since the official annual Negroni Cocktail Week kicks off on Monday, I thought I would bump this recipe back to the top of the blog so that we can all raise a glass to celebrate. Let’s make a Negroni!
Negroni
Equipment
- cocktail shaker
- tumbler
- shot glass
Ingredients
- 1 ounce (1 shot) sweet vermouth
- 1 ounce (1 shot) Campari
- 1 ounce (1 shot) dry gin
- 1 cup ice cubes
- 1 orange navel peel twist
Instructions
- In chilled cocktail shaker or pint glass, stir together vermouth, Campari, gin, and ice until well combined.
- Strain into a martini glass or ice-filled rocks glass.
- Garnish with orange twist.